Sardines and pesto is a combination that sounds more unusual than it tastes. The pesto – basil, garlic, olive oil, parmesan – rounds out the sardines and pulls their fishiness in a Mediterranean direction where it makes complete sense. A splash of cream and a squeeze of lemon ties it all together into a pasta sauce that takes about as long as the pasta itself to cook. This is genuinely a pantry dinner. Canned sardines, jarred pesto, pasta, cream, lemon. If you have those five things, you have dinner in 20 minutes without any compromise on flavor.
This is part of a growing collection of sardine recipes on the site. If you want to try sardines in a completely different format, the cottage cheese sardine bowl is no-cook and ready in under 5 minutes.
Equipment Needed
- Large pot (for pasta)
- Colander
- Large skillet or sauté pan
- Mixing spoon
- Grater (for lemon zest)
Timings & Servings
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yields: 4 servings
Nutritional Information (per serving)
- Calories: 480 kcal
- Fat: 28 g
- Carbohydrates: 50 g
- Protein: 18 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 650 mg
Ingredients
- 12 oz (340 g) pasta (fettuccine, linguine, or penne)
- 1 (4.4-oz) can sardines in olive oil, drained, reserving 1 tbsp oil
- ½ cup prepared basil pesto
- ¼ cup heavy cream (or half-and-half)
- Zest and juice of ½ lemon
- Salt & freshly ground black pepper, to taste
- Optional garnish: extra lemon zest, toasted pine nuts, fresh basil leaves
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Prepare the Sardine–Pesto Sauce:
- While pasta cooks, heat the reserved 1 tbsp sardine oil in a large skillet over medium heat.
- Add drained sardines and gently break into chunks with a spoon. Sauté 1 minute.
- Build the Creamy Pesto:
- Stir in the pesto and lemon zest, cooking 30 seconds until fragrant.
- Pour in the cream and lemon juice; stir to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Toss with Pasta:
- Add drained pasta to the skillet. Toss thoroughly to coat, adding more pasta water as needed for a silky consistency.
- Season with salt and pepper to taste.
- Serve:
- Divide pasta among bowls. Garnish with extra lemon zest, toasted pine nuts, and basil leaves if desired. Serve immediately.
Chef’s Tips
The starchy pasta water is the key to getting the right sauce consistency – add it a splash at a time rather than all at once, tossing as you go, until the sauce coats the pasta without pooling.
Both homemade and good jarred pesto work here – if using jarred, taste before seasoning since most jarred pesto is already well-salted.
Sardines in lemon or tomato sauce are both worth trying as alternatives to plain olive oil – each gives a slightly different flavor to the finished dish.
For another quick sardine pasta with a different flavor profile, the zesty garlic sardine pasta uses a lighter, tomato-forward sauce rather than pesto and cream.
Frequently Asked Questions
Can I use tuna instead of sardines?
Yes, canned tuna creates a milder flavor that still pairs beautifully with pesto.
How do I make this dairy-free?
Swap heavy cream for full-fat coconut milk and use a dairy-free pesto.
Can I prep ahead?
Prepare the sardine–pesto sauce up to 24 hours in advance; reheat gently and toss with freshly cooked pasta.
Will this taste very fishy?
Less than you might expect. The pesto – with its garlic, basil, parmesan and olive oil – is assertive enough to round out the sardines and pull their flavor in a direction that reads more Mediterranean than distinctly fishy. The lemon juice also helps by cutting through the richness. People who are hesitant about sardines are often surprised by this dish – the sardines contribute depth and savory flavor rather than dominating. If you want to go milder, use sardines in olive oil rather than brine and rinse them gently before adding to the pan.
Can I use homemade pesto?
Yes – homemade pesto gives a brighter, fresher result than most jarred versions. If making your own, a basic basil, garlic, pine nuts, parmesan and olive oil pesto works well here. The quantity stays the same at half a cup. One thing to note with homemade pesto is that it tends to be less salty than jarred, so taste and adjust seasoning before serving. Rocket pesto or walnut pesto are also worth trying as alternatives – both work with the sardine and cream combination.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. The pasta absorbs the sauce as it sits so it will be thicker when reheated – add a splash of water or cream to loosen it and warm gently in a pan over low heat rather than microwaving. The sardines can become slightly stronger in flavor overnight which some people find improves the dish and others find too strong – it’s worth knowing before making a double batch.
This 20-minute dinner features in my full roundup of quick pasta recipes ready in 30 minutes or less.
Insanely Easy Creamy Sardine Pesto Pasta
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Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- While pasta cooks, heat the reserved 1 tbsp sardine oil in a large skillet over medium heat.
- Add drained sardines and gently break into chunks with a spoon. Sauté 1 minute.
- Stir in the pesto and lemon zest, cooking 30 seconds until fragrant.
- Pour in the cream and lemon juice; stir to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Add drained pasta to the skillet. Toss thoroughly to coat, adding more pasta water as needed for a silky consistency.
- Season with salt and pepper to taste.
- Divide pasta among bowls. Garnish with extra lemon zest, toasted pine nuts, and basil leaves if desired. Serve immediately.
Nutrition
Notes
- Pasta Water Magic: The starchy cooking water helps bind and thin the sauce—add it gradually until you hit the perfect creaminess.
- Pesto Swap: Homemade or high-quality jarred pesto both work; adjust quantity to taste.
- Sardine Variety: Try sardines in lemon or tomato sauce for a flavor twist.
- Can I use tuna instead of sardines?
Yes—canned tuna creates a milder flavor that still pairs beautifully with pesto. - How do I make this dairy-free?
Swap heavy cream for full-fat coconut milk and use a dairy-free pesto. - Can I prep ahead?
Prepare the sardine–pesto sauce up to 24 hours in advance; reheat gently and toss with freshly cooked pasta.
Tried this recipe?
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